Cottage pie

Ingredients: 
2 tablespoons olive oil
1 medium onion, diced
8 ounces (cremini) mushrooms, diced
2-3 medium carrots, diced
2 cloves garlic, minced
1 pound ground beef (or lamb for shepherd's pie)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups (beef) stock
2 tablespoons tomato paste (1/2 of a 6 oz can)
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary (or equivalent dried)
2 sprigs fresh thyme (or equivalent dried)
1 cup frozen peas (or peas and carrots)
1 cup frozen corn
Sea salt and freshly-cracked black pepper

Add a crunchy topping? Butter cracker crumbs or crunchy fried onions? Or cook it inside an actual pie crust?

Mashed potatoes for topping (see below):
-2.5 pounds (5 medium potatoes) potatoes (russet, Yukon gold, etc)

-1/4 cup butter
-1/2 cup whole milk, or more as needed
-2 ounces cream cheese
-sea salt and freshly-cracked black pepper

Mashed Potatoes Directions: 
Halve the potatoes and cover with cold water. Salt the water. Bring the potatoes to a boil, and boil until fork tender. Drain the potatoes, and then mash. Season with salt and pepper, add 3 T butter (save the remaining 1 T to put on top) and continue to mash. Mix in cream cheese and milk, and mash until the potatoes are smooth and lump-free. Taste, and adjust the seasoning and milk to your preference.

Pie Directions: 
1. Preheat the oven to 400 degrees F.

2. In a large braiser or sauté pan, cook the onion in the olive oil until softened, add the garlic and ground beef, and continue to cook until the meat has browned. (Leave at least 2 T fat in the pan. If there's not enough room, meat can be removed for cooking vegetables and added back in later.) Add the mushrooms and carrots and continue to sauté until the vegetables are just tender.

3. Sprinkle the mixture with flour and stir until coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

4. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas and corn.

5. Season well with salt and pepper and remove the bay leaves, rosemary and thyme sprigs.

6. Place the meat mixture into a large baking dish or keep in the large braiser (needs to be big enough or it makes a big mess, bubbling over the top. Try 9x13.) Top with a thick layer of mashed potatoes. Cut up 1 T of butter and top to promote a golden crust. Add crunchy topping if desired?

7. Place the baking dish above a parchment-lined baking sheet to prevent spills. Bake for about 18-20 minutes, or until the potatoes begin to turn golden brown. Broil for extra browning, as desired. Garnish with fresh herbs, and serve warm.